garlic and chilli oil

How to Make: Garlic and Chilli Olive Oil

By JR, December 3, 2013

There are a few things in my ingredients cupboard that I would really struggle to live without these days. Spices, a good spatula and a constant, and a probably unhealthy, supply of butter. But at one point in your life I think it is unavoidable, and perhaps a little bit healthy, to experience living off little-to-no money. Not only does it give you a well-rounded view on life, but it also makes you incredibly inventive with cooking.

It’s all well and good buying expensive kitchen gadgets, but you’ve not experienced cooking until you’ve had to figure out how to make something out of Cheerios, ketchup and kidney beans (okay, I’m being dramatic but you understand my point).

I think with quite a few people, especially from my own experience in the UK, this cacophony of creativity comes in the stringent times of University. Now, I hear this collective sigh of “I am so sick of hearing about how students are poor”, it’s old, I understand. But it is unavoidable! When you go to University, there is a very good chance that you will spend a third of your loan in the first two weeks…on beer…and pizza…and excessively large meals for your flatmates…and buying everybody shots because they’re all your new best friend in this exciting new independently-led lifestyle. Not that I was every that irresponsible of course. This leaves very little money left for the little luxuries in life, like food, and change for washing machines, and thus forces you to create meals out of things you never thought could possibly go together (and often doesn’t!).

The point is, looking back on things, it doesn’t take a lot of money to eat well. So, fuck the baked beans off and eat something that isn’t going to void your mouth of tastebuds. I give to thee the very simple instructions on how to make home made chilli and garlic olive oil. If you run out of money for any reason, having this in your house will guarantee a tasty meal, which takes extremely little time to make and is so ridiculously easy, that even a newly fledged first year (who thought you could toast bread on an electric hob – I’m looking at you Joe) can make.

garlic and chilli oil

Garlic and Chilli Olive Oil
1
l Good Quality Olive Oil (seeing as it’s going to be a main ingredient, you need it to be good quality!).
5 heaped tblsp crushed dried chilli flakes.
2 bulbs of garlic, split into individual cloves, peeled, but left whole.

– Crush the whole peeled garlic cloves with the side of a flat knife, just to get some of the juices out, pop it in a saucepan with the chilli flakes and olive oil.
– Simmer everything on a medium heat for 10-15 minutes.
– When it’s finished, you can take the garlic cloves out (pop them in a jar and cover with olive oil for use in general cooking). Pour into a large sterilised jar or bottle, or smaller bottles depending on what you fancy.

And that is literally it. That is literally all you need to do. It’s spicy, and garlicky, and rich and delicious. Stir it into hot spaghetti with some pecorino, brush it over barbecued prawns or seafood, make some kicking dressings or season huge piles of noodles with it. It is so ridiculously useful to have around the house. And if you don’t want chilli? Take it out, really love garlic? Put more garlic in. Really, really love rosemary? Stick a bunch in! Easy peasy.

It is also a new staple to my Christmas presents list! So if you are looking for something to spice u-… oh geez I can’t even finish that sentence. It’s just too much, let’s try that again. If you’re looking for something new and exciting to add to your Christmas hamper list away from the usual jams, chutneys and biscuits, give this a go. Look at all your domestic Gods and Goddesses out there, I’m so proud!

chilli and garlic oil

2 Comments

  1. Elaine says:

    Looks delicious. Could you sub whole fresh chilies for the dried. If so how many. Or perhaps use the dried and pop a fresh one in the bottle for looks. Do you think that would work? Thanks.

    • JR says:

      Hiya Elaine,
      I would be careful when considering replacing it with fresh ones. Fresh chillis can have a different flavour, which people love, the only problem is the water contained within the fresh product, that can be a slight issue, as it can start to decay and contaminate your oil. If you’re going to use it, say, within a month, you’ll probably be fine. But if you are going to leave it stewing for a few months (which is totally fine with dried chillis, I’ve used it over 2 years after making), I would stick with the dried ones.

      You can buy fully sized dried chillis in specialist shops (you can even buy them in common supermarkets such as Sainsbury’s or Waitrose if you’re in the UK) which look amazing if you’re concerned about presentation, and they won’t run the risk of spoiling your work :)!

Leave a Comment to Elaine

Leave a Reply to Elaine Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>